Summer Corn Salad

A friend of mine brought this salad to a potluck lunch last year and it is one of the best things I have eaten. Simple but packed full of flavor! It’s also versatile enough to play around with the ingredients. Toss in some cooked rajma or pasta. You can add some chaat masala or coriander-chilli chutney for an Indian twist. You can even throw in some shredded chicken. My friend recommends the use of black salt in this salad. I didn’t have any, so I ended up using regular salt. It’s a good salad to prepare ahead and perfect on a hot summer day. Thank you, V, for bringing this to school 🙂

Ingredients

Corn – 4 cobs
Bell pepper – 1/2
Spring Onions – 1/2 cup, chopped
Tomato – 1/2
Potato – 1/2, boiled
Lime – 1/2
Salt to taste
Black pepper to taste
Yogurt – 3 tbsp
Garlic – 3 cloves
Tortilla Chips – 1 cup, crushed

Method

  • Place the corn in a pressure cooker with water. Cook for one whistle. Once pressure releases, remove the corn and slice length-wise such that you get the kernels.
  • Add chopped bell peppers, tomato and potato
  • Add spring onions (all of the white part and some of the green)
  • Refrigerate this mix

Assembling

  • Just before serving, add salt and black pepper to taste
  • Mince the garlic cloves and add to the yoghurt. Add this dressing to the salad
  • Squeeze the juice of half a lime
  • Toss in crushed chips 

Hummus

Hummus

Ingredients:

Boiled chickpeas – 3 cups
Olive oil – 9 tbsp
Tahini – 4 tbsp (refer note below)
Juice of 1 lemon
Garlic – 1 clove
Black pepper powder – 3/4 tsp
Cumin powder – 1/2 tsp
Salt to taste

Method:

  • Place all the ingredients in a food processor or mixer
  • Blitz till you get a smooth consistency
  • You can add more lemon juice or olive oil to reach the desired consistency
  • Transfer to a dry container, drizzle a teaspoon of olive oil and sprinkle a little cumin powder to garnish
  • Serve with chips or vegetables like carrots and celery

Note:
1. Instead of using canned chickpeas from the store, you can boil your own. Soak dry chickpeas in water overnight or for about 6 hours. Then, place in a pressure cooker with water about an inch above the chickpeas. Pressure cook for about 5 whistles till cooked. Once pressure is released, drain the chickpeas and set aside to cool completely
2. Tahini is a paste made using roasted sesame seeds. To make this, dry roast white sesame seeds till they turn golden brown.

Tahini

Tahini

Set aside to cool. Then, place in a mixer and and grind for about 2 minutes till you get a crumbly powder. Add about 2 to 3 tablespoons of olive oil and a tablespoon of sesame seed soil and blend again till you get a thick paste

Tahini
3. Traditionally, extra virgin olive oil is used to make hummus. Since I didn’t have this, I used regular olive oil
4. Before transferring the hummus into another container, check for seasoning. Add more lemon juice and cumin powder if desired and blend again
5. Hummus can even be used as a spread in sandwiches

Guacamole/Avocado Dip/Butter Fruit Dip

My husband and I absolutely love guacamole. This creamy dip is super healthy (if you leave out the chips!) and is perfect for snacking. Avocados aren’t easily available in India except in some gourmet food stores. It’s known as Butter Fruit in India and in Coorg (Karnataka) is mixed with sugar and eaten like a dessert. (Google tells me it’s largely grown in Tamil Nadu, Karnataka, Kerala, Maharashtra, and Sikkim) In the US, guacamole is widely popular and is even sold pre-packaged in grocery stores. I have been fortunate enough to eat really good guacamole in the land of its origin, Mexico. And I now make it regularly at home because it’s the closest you can get to the real deal.

Guacamole/Avocado Dip/Butter Fruit Dip

Ingredients:

Avocados – 3
Lime – 1
Jalapeno pepper – 2 tbsp, chopped
Onion – 1/4 cup, chopped
Tomato – 1/2, chopped
Fresh coriander – 1/4 cup, chopped
Salt to taste

Method:

  • Scoop the flesh out of the avocado using a spoon
  • Then, use a fork to mash the avocado till only a few or no lumps remain
  • Add the juice of one lime and mix well
  • Mix in the onion, tomato, coriander and salt
  • Serve immediately with chips or as a topping for tacos or eat as is!

Note:
– It’s important that the avocados you use are ripe and not hard. They should mash easily with a fork. If they aren’t ripe you will not get a creamy texture
– Guacamole is best consumed immediately. The addition of lime juice not only adds flavor but also helps preventing it from discoloring

– If you do not have jalapeno pepper, use half a green chilli without the seeds; you could even use green capsicum
– You can even add a tablespoon of parmesan cheese to this dish; that’s how most restaurants served it in Mexico

Guacamole/Avocado Dip/Butter Fruit Dip

Hash Browns

My husband and I love the hash browns that is served in American breakfasts. He was the one who made them at home the first time and they turned out pretty good! We don’t cook with potatoes too often and on the rare occasion that we do, we enjoy going the extra mile to make something special. Hash browns are a delicious accompaniment to scrambled eggs or omelette and butter toast. If you make them really small, it can also be served as an appetizer. 

Hash Browns

Serves: 5

Ingredients:

Potatoes – 4
Butter – 5 tsp
Oil – 2.5 tsp
Salt to taste
Ground Black Pepper to taste

Method:

  • Peel and grate the potatoes using a food processor or a hand grater
  • Place the grated potatoes in a tea towel or muslin cloth and squeeze out all the water (you can do this in small portions)
  • Heat a pan with a teaspoon of butter and half teaspoon oil
  • Place the potatoes in the pan to form a thin layer and a rough circle (about 10 cms in diameter)
  • Sprinkle salt and pepper
  • Using a spatula, press down on the potatoes
  • Cook on high heat till the potatoes turn a lovely golden brown
  • Flip the potatoes and cook till the other side browns as well
  • Serve immediately

Note:
– This recipe makes about 5 hash browns, each having a diameter of approximately 10 cms. This size also makes them easier to flip
– I use a combination of butter and olive oil to cook the hash browns. You can use either
– It’s important to cook the hash browns on high heat as that helps the potatoes to turn a nice golden brown
– Do not worry about the shape of the hash browns. Just ensure you make a thin layer

Roasted Baby Potatoes

This is one of the many ways of roasting baby potatoes. Serve this as a side dish with ghee rice or vegetable biryani or just as an appetizer.

Roasted baby Potatoes

 

Ingredients:

Baby potatoes – 12
Turmeric – a pinch
Kashmiri chilli powder – 1/2 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/4 tsp
Coriander leaves, finely chopped – 1 tbsp
Fennel seeds – 1/4 tsp
Oil – 2 tbsp
Salt – to taste

Method:

  • Boil the potatoes whole with the skin. Usually takes a couple of whistles in the pressure cooker
  • Once cooled, peel the potatoes
  • Add the turmeric, chilli powder, coriander powder, cumin powder, coriander leaves, salt to the potatoes and toss well. I have used Kashmiri chilli powder for some added color but regular chilli powder will work just as fine

Roasted Baby Potatoes Prep

  • Heat 1 tbsp oil in a pan and add the fennel seeds
  • Add the potatoes and saute for 10 minutes turning them a few times and add the remaining 1 tbsp oil  as needed

Potato Bajji

When it comes to pakoras and bajjis, potato bajji is my all-time favorite. Very rarely have I come across someone who doesn’t like potatoes and if it is deep fried, who wouldn’t want it. This is a quick snack and can be served as a side with rice or as an evening snack with coffee or tea. I have used Kasmiri chilli powder instead of regular chilli powder for some added color.

IMG_4280

Ingredients:

Potato, large – 1
Besan – 1/3 cup
Rice flour – 1/3 cup
Kashmiri chilli powder – 1 tsp
Baking soda – a pinch
Salt – to taste
Sunflower oil – for deep frying

Yield : 12 to 15

Method:

  • Peel the potato and cut into thin slices. You can use a mandoline but I prefer using a knife as I like the slices slightly thicker
  • Wash and pat dry with a paper towel
  • In a bowl, mix together besan, rice flour, chilli powder, baking soda and salt with water into a thick batter, just thick enough to coat a thin layer on the potato slices. Using rice flour helps make the batter light and also gives the bajji a crispier texture

IMG_4269

  • Heat oil in a kadai
  • Add a small drop of the batter to check if the oil has reached the desired temperature. The batter should immediately puff up and rise to the top
  • Dip each potato slice in the batter and fry in the oil till golden brown
  • Serve hot with rice and sambar/rasam or as a snack with coconut chutney